easily confused, happily clarifiedLost in Translation
Look-alike ingredients, settled once and for all. Jeera or saunf? Parsley or coriander? Baking powder or baking soda?
Tulsi vs Basil
They both belong to the basil family, they look somewhat alike, and they're often translated simply as “basil.” That's where the confusion begins.
Here’s the difference
Tulsi, or Holy Basil, has long been valued in Indian homes and Ayurveda. Its flavour is bold, peppery and slightly clove-like, making it perfect for herbal teas and home remedies.
Sweet Basil is what you'll find in Italian cooking. It's softer, sweeter and wonderfully fragrant - the herb that gives pesto its unmistakable flavour and lifts a simple tomato salad.
Seema’s Pro TipIf an Italian recipe asks for basil, don't reach for Tulsi. Your sauce will taste very different.
Jeera vs Saunf
These two spices often sit side by side in the masala dabba and, at first glance, can look surprisingly similar.
Here’s the difference
Jeera, or cumin, is warm, earthy and deeply savoury. It's one of those spices that quietly forms the backbone of countless Indian curries, dals and rice dishes.
Saunf, or fennel, is lighter in colour, slightly larger and naturally sweet with a gentle liquorice flavour. It's used in curries as well as in desserts.
One adds warmth. The other adds freshness.
Seema’s Pro TipIf you're ever unsure, don't look - smell. Jeera smells earthy. Saunf smells sweet.
Rai vs Sarson
These two spices often sit side by side in the masala dabba and, at first glance, can look surprisingly similar.
Here’s the difference
Jeera, or cumin, is warm, earthy and deeply savoury. It's one of those spices that quietly forms the backbone of countless Indian curries, dals and rice dishes.
Saunf, or fennel, is lighter in colour, slightly larger and naturally sweet with a gentle liquorice flavour. It's used in curries as well as in desserts.
One adds warmth. The other adds freshness.
Seema’s Pro TipIf you're ever unsure, don't look - smell. Jeera smells earthy. Saunf smells sweet.
Black Sesame
vs
Nigella Seeds (Kalonji)
They're both small. They're both black. And they're probably the most commonly confused seeds in the pantry.
Here’s the difference
Black sesame seeds are tiny, glossy and rich in healthy oils. Their flavour is nutty and slightly sweet, making them wonderful in breads, desserts, salads and Asian cooking.
Kalonji, or nigella seeds, belong to an entirely different plant. Their flavour is savoury, peppery and slightly onion-like, which is why they're used in pickles, curries, naans and spice blends.
They may look alike, but they taste nothing alike.
Seema’s Pro TipThis is one substitution I'd never recommend. A naan topped with sesame and one topped with kalonji may look similar, but they'll tell completely different stories once you take a bite.
Parsley
vs
Coriander (Cilantro)
One recipe asks for parsley. Another asks for cilantro. Someone else says coriander. And people often come home with the wrong bunch.
Here’s the difference
In India, we know coriander as dhaniya. In the United States, those same fresh leaves are called cilantro. So coriander leaves and cilantro are exactly the same thing.
Parsley, however, is a completely different herb. It has a cleaner, milder flavour that blends into dishes rather than announcing itself. Coriander is brighter, more citrusy and far more distinctive.
Seema’s Pro TipIf your tabbouleh tastes like coriander or your dal tastes like parsley, chances are you've picked up the wrong bunch.
Shallot
vs
Red Onion
At first glance, a shallot simply looks like a smaller onion. But once you cook with both, the difference becomes quite obvious.
Here’s the difference
Red onions are bold, sharp and slightly sweet. They're everyday workhorses that happily go into curries, gravies, salads and stir-fries.
Shallots are gentler. They have a sweeter, more delicate flavour and almost seem to disappear into sauces and dressings without overpowering them.
Many French and Southeast Asian recipes rely on shallots because they add flavour without dominating the dish.
Seema’s Pro TipIf a recipe asks for shallots, don't automatically substitute onions in the same quantity. Their personalities are very different.
Arugula
vs
Rocket
This one's actually the easiest of the lot. They're exactly the same leaf.
Here’s the difference
Arugula is simply the American name. Rocket is what it's called in much of Europe, Australia and here in India.
Whichever name you use, you're talking about the same peppery, leafy green that adds a lovely bite to salads, sandwiches and pizzas.
It's one of those ingredients that doesn't need much dressing. Good olive oil, lemon and a little Parmesan usually do the trick.
Seema’s Pro TipDon't spend twenty minutes looking for both in the supermarket. If you find one, you've already found the other.
Baking Powder
vs
Baking Soda
They're both white powders. They often sit next to each other on the supermarket shelf. And they are absolutely not the same thing.
Here’s the difference
Baking soda is pure sodium bicarbonate. It needs something acidic - like lemon juice, yogurt or vinegar - to activate it.
Baking powder already contains that acid. Just add moisture and heat, and it gets to work.
Because they behave differently, they're not interchangeable. A cake made with the wrong one will usually let you know.
Seema’s Pro TipBaking is one place where following the recipe is usually wiser than following your instincts.
Whipping Cream vs Cream
Walk into a supermarket and you'll find cartons labelled fresh cream, whipping cream, heavy cream and cooking cream. It's enough to make anyone pause.
Here’s the difference
Fresh cream has a lower fat content and is wonderful for soups, curries, pasta sauces and everyday cooking.
Whipping cream contains much more fat, which is exactly why it whips into soft peaks and holds its shape on cakes and desserts.
One is made for cooking. The other is made for volume.
Seema’s Pro TipNo amount of whisking will persuade fresh cream to become whipping cream. Sometimes the ingredient really does matter.
Paprika
vs
Red Chilli Powder
They're both bright red. They're both ground peppers. Surely they're interchangeable? Not quite.
Here’s the difference
Paprika is made from dried sweet peppers. Depending on the variety, it can be sweet, smoky or mildly spicy, but its job is more about colour and gentle flavour than heat.
Indian red chilli powder is made from dried chillies and is all about spice. Some varieties are fiery, while others, like Kashmiri chilli powder, bring a beautiful red colour with only a gentle kick.
One builds flavour. The other builds heat.
Seema’s Pro TipI've often seen people substitute paprika for chilli powder and then wonder why the curry tastes flat. They're doing completely different jobs.
Sesame Seeds
vs
Poppy Seeds
Both are tiny. Both find their way onto breads and desserts. But that's where the similarities end.
Here’s the difference
Sesame seeds are nutty, rich and wonderfully versatile. Toast them lightly and they become even more fragrant. They are used in tahini, hummus, burger buns, chutneys, and Asian stir-fries.
Poppy seeds, or khus khus, are much smaller and have a delicate, almost buttery flavour. In Indian cooking they're often soaked and ground into rich gravies, while in European baking they're sprinkled generously over breads, cakes and pastries.
Seema’s Pro TipToasting sesame seeds transforms them. Poppy seeds, on the other hand, usually need soaking or grinding before they reveal their full flavour.